I’ve been rather quiet so far this off-season. Frankly, my “day job” has been taking up a lot of my time. It’s midterm season, so it feels like my house has an endless stream of teenagers in and out of it. (I’m a private tutor.)
I’ve been working on an organization project in preparation for next season, but that will get a blog post entirely of its own sometime.
The magic still continues in the kitchen, despite the dormancy of winter, though. I’m always most grateful for the efforts of “July Me” in January or February. I certainly felt that gratitude while prepping dinner two nights ago.
I’ve been sick all week, so I needed low-effort meals that were comforting and nourishing. We had jambalaya (my mom’s recipe, done in the crock pot) on Monday, but what I want to talk about was the delicious Pork, White Bean, and Kale Soup we had on Tuesday. I got the recipe from my Healthy Slow Cooker Revolution cookbook, but thankfully, they made the recipe available online, as well.
I had the pork in my freezer – a previous purchase from Wrong Direction Farm. I also had this beautiful bag of greenery from July:
THANK YOU, JULY ME.
This is what the finished product looked like. Yum.
It was exactly the comfort food I needed on a sick January weeknight.